Kimchi Tofu Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines the tang of kimchi and the mild flavor of tofu, stir-fried with rice.
This one-bowl dish combines the tang of kimchi and the mild flavor of tofu, stir-fried with rice. It’s softer and richer than regular kimchi fried rice, and makes a good lunch or dinner when you want a simple meal.
Rice bowls · 15 minutes to cook
Nutrition (per 384g serving): 479.7 kcal · protein 14.2g · carbohydrate 74.6g · fat 12.6g · sodium 424.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is clumped together, gently loosen it with a spoon before frying.
Tips: If the kimchi is very sour, you can adjust the flavor by using less kimchi instead of adding a little sugar.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa Cabbage Kimchi — 0.5 cup
- Tofu — 0.3 block
- Green Onion — 0.3 stalk
- Cooking Oil — 1 tsp
- Sesame Oil — 0.5 tsp
- Toasted Sesame Seeds — 0.5 tsp